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Watercress Soup
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
4 servings
Prep Time
30 minutes
Calories
147
This soup is simple, peppery, and creamy - and watercress is a great source of vitamin A, C and iron! Make this lovely Watercress Soup from The Dairy Book of Home Cookery and just add fresh crusty bread.
Ingredients
-
2 x 75g bags of watercress, chopped
-
1 onion, peeled and chopped
-
1 potato (about 175g/6oz), peeled and diced 25g (1oz) butter
-
450ml (¾ pint) milk
-
300ml (½ pint) chicken stock
-
Salt and freshly ground black pepper
-
4 tbsp double cream to serve (optional)
Directions
- In a saucepan fry vegetables gently in butter for 5 minutes without browning
Add milk and stock. Bring to the boil, stirring continuously, cover and simmer for 10-15 minutes
- Liquidise and return to pan. Season to taste and reheat
- Ladle into warm bowls and whirl with cream if using
Nutrition
Calories 147, Fat 8 grams, Saturated Fat 4.4 grams
